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From The Desk Of Illinois State Council On Nutrition by Virginia Hill Eggplant Cake Is WonderfuHlot Weird! "A SUGAR BY ANY OTHER NAME IS STILL A SUGAR" The world consumes 74 million metric tons of sucrose in a year, two thirds of which comes from sugar cane and one third from sugar beets. The American diet has hit a plateau at approximately 128 grams per day and is certainly a contributing factor in the high incidence of tooth decay. Of the 9 million tons of sugar marketed in the U.S. each year, approximately 32 percent is sold directly for home use, 63 percent is employed in the food in­ dustry, and 5 percent is sold to other industrial users. Within the food industry, 25 percent is used in beverages, 24 percent in cereals, 22 percent in baked goods. This is almost a 50 percent in­ crease from the amount used in 1960. The average amount of sugar added to food ranges from 3 percent in baby processed vegetables to 12 percent in processed fruit juices and drinks, 26 percent in cereals, 32 percent in jams and jellies, and 42 percent in chewing gum. In another article, some of the simple and double sugars are discussed. These are glucose, galactose and fructose, which are simple sugars, and maltose, sucrose (table sugar) and lactose, which are double sugars. These are sugar terms you might see on product labels that are confusing. But "even if the term 'sugar' is used on the label, it may be a type of sugar you are not familiar with. What I am going to discuss in this article may help you un­ derstand a little more about some of these sugars. Brown sugar is generally composed of white sugar crystals covered with a molasses flavored syrup. So it is actually very similar to table sugar. Another type of sugar that is commonly confused with raw sugar is turbinado sugar, which goes through a refining process to remove - impurities and most of the molasses. It is produced by separating raw sugar crystals and washing them with steam. Invert sugar is a mixture of glucose and fructose. It is formed by chemically splitting sucrose in a process called "inversion." Invert sugar is used by food processors because it resists crystalization and retains moisture. Corn syrup is a sweetener derived from corn starch and is about one half as sweet as sucrose or table sugar. It is used by manufacturers to thicken as well as sweeten foods and beverages. When dried, it is called corn syrup solids and is used in powdered products such as non-dairy coffee creamers. Honey is an invert sugar formed by an enzyme from nectar gathered by bees. It * is still a sugar and for people who keep touting that honey has less calories than sugar, it just is not so. There are 64 calories in a tablespoon of honey and 46 calories in a tablespoon of sugar. (Also, did you know that it takes 550 bees visiting 2.5 million flowers to produce one pound of honey?) Molasses is the liquid that remains after much of the sugar has been crystallized and removed from the concentrated juices of sugar cane. Advocates of molasses have emphasized its mineral content, which is extremely variable since it depends upon the sugar cane growing conditions. Sugar cane leeches large amounts of minerals from the soil. If the soil is not fertilized and treated with minerals, subsequent crops of sugar cane will not be as high in minerals. Other sweeteners that we see frequently on product labels are sugar alcohols such as sorbitol, xylitol and mannitol. Sugar alcohols are chemically reduced carbohydrates. Sorbitol is a sugar alcohol that can be reduced from glucose. It is found in a variety of fruits and vegetables. While only half as sweet as sugar, it provides the same number of calories per gram. Because sorbitol is absorbed more slowly from the digestive tract than sugar, it is often used in dietetic foods Ex­ tensive use of sorbitol and other sugar alcohols in large doses have a laxative effect. Mannitol, another sugar alcohol, is used as a drying agent in some foods. It has a sweetening power similar to glucose, has only half as many calories per gram as other carbohydrates, and is found naturally in pineapple, olives, asparagus, carrots and sweet potatoes. Xylitol, another sugar alcohol, was promoted as a sweetening agent since it did not have the usual adverse effect of sugar in tooth decay. However, it has been under investigation by the Food and Drug Ad­ ministration because there was a concern that it might be carcinogenic or cause tumors. Don't let confusing terms on product labels fool you. A sugar is a sugar is a sugar! QUALITY While quality is particu­ larly difficult to determine in men's clothes because many of the most important details are hidden, here are a few tips to help. • Front buttons should be fastened securely, but not flush, to the fabric. A sign of quality in a plaid or patterned garment is that the pattern matches proper­ ly at seams and pockets. • Seams should be neat- ened to prevent raveling and should lie flat without puck­ ering. • Jacket collars should fall in contour to the neck and not bag or gap. Lapels should be symmetrical. • Sleeves should be set into the jacket without puckering. • The waistband on a trouser should be interfaced or reinforced to prevent "rolling" with wear. • Ties should be fully interlined and the label, which provides an anchor for the tail of the tie should be well secured. Contrary to popular belief, the number of stripes woven into the interlining does not reflect the quality of a tie. They merely indicate the fiber content of the lining. Great appetizer: blend grat­ ed sharp cheddar, cream cheese, bleu cheese and brandy with dry mustard, hot pepper sauce and Wor­ cestershire. Let it stand a week or more in refriger­ ator to improve flavors. -n-0 • Ben Franklin ^ I 1 ? 5 0 N C r o o n M t H o n r y 385 0806 \ Attent ion Needle Craf ters. . . ' I Wo NO W Cm r y } AC u m p l c t o SpIpc t i o n Ol I R o d Hoar • Pt RSI AN YARN F o r N < • < " 1 1 < > | ) r / 1 r t • K ( i * w » I 1 W o H o v e A l s o A d d o d T h o F o l l o w i n g Y a r n s • / T o O u r S O F T C R A F T S D o p t : • W o r i c o f a • C n i o F r o o P l u s % • G l o n c a n n o n • D a / / l o A i r o • M a j o s t y 7 o / S p o i t Y a i n T o B e t t o r S o r v e Y o u r N e e d s ! ! Clothing Care A W»] DIRT EATS AWAY INVESTMENT What's egg-shaped, deep glossy purple and star in-; gredient in such dishes as moussaka (Greeks love it) and ratatouille (French adore it)? Americans enjoy it, too! Eggplant, of course. Now the handsome vegetable, which arrived from the Orient about 1,500 years ago, is making dessert news! No one would ever think the strange plant would combine so deliciously with instant pudding and pie filling in a cake, but together they make an incredibly moist and fine textured pudding cake. There's a mellow­ ing of flavors when the baked cake is covered and stored overnight. It brings out the cinnamon and other spices in the cake batter. Dust the cake with confectioners sugar and take it to the table (or picnic) in style. GARDEN EGGPLANT PUDDING CAKE 1 package (2-layer size) yellow cake mix or pudding-included cake mix 1 package (4-serving size) vanilla flavor instant pudding and pie filling 4 eggs 1/2 cup sour cream 1/4 cup oil 2 cups peeled and grated eggplant 1/2 teaspoon nutmeg 1/4 teaspoon cinnamon 1/8 teaspoon cloves 1/8 teaspoon salt Combine all ingredients in large mixer bowl. Blend; then beat at medium speed of electric mixer for 4 min­ utes. Pour into greased and floured 10-inch fluted tube pan. Bake at 350° for 50 to 55 minutes or until cake springs back when lightly pressed and cake pulls away from sides of pan. Do not underbake. Cool in pan 15 minutes. Remove from pan and finish, cooling on rack. Sprinkle with confectioners sugar, if desired. In high altitude areas, use large eggs, add 2/3 cup all-purpose flour and 1/3 cup water; increase sour cream to 3/4 cup and reduce oil to 2 tablespoons; bake at 375° for 55 to 60 minutes. (With pudding-included cake mix, use 3/4 cup flour and 1/4 cup water.) Clothing has become a major investment and cloth­ ing designers are recognizing it as such. Coming out of high fashion workshops this season are suits, dresses and accessories that are classical­ ly timeless in style, good for season after season of wear. With more dollars being spent on garments, more consideration must be given to their care and keeping. The International Fabricare Institute (IFI), the world­ wide association of dry- cleaners and launderers, sug­ gests you recognize soil and poor storage as the downfall of the expensive pieces of clothing you are adding to your wardrobe. Soluble soil particles have an abrasive nature. If allowed to remain in cloth­ ing, soil will wear away the fibers. Flushing away these par­ ticles, either with water for washable clothing, or in pro­ fessional drycleaning sol­ vents, will extend the wear- life of garments and protect your clothing investment. Studies show that dry- cleaning solvents are less harmful to fabrics than water. Quality drycleaning also pays attention to oil-based stains that require careful removal to leave the fabric undamaged. Tests have been con­ ducted by textile experts subjecting fabrics to re­ peated drycleaning pro­ cesses. The research has shown that drycleaning it­ self has had little effect on fabrics designed for durabil­ ity and serviceability. Clothes cleaned over and over again, according to tests made by IFI, remained unchanged. Fabric swatches dry cleaned up to 25 times were identical to the original, untouched swatches of the same material. The reason, explains IFI, is that drycleaning solvents ^ are neutral, whereas soils, atmospheric gases, body oils and odors are damaging to the fibers and cause deteri- FINAL Shop Early For Best Selection clearance Bargains Galore Less Than Vi Price On Summer Dresses, Sportswear And Blouses That Must Go! 20% Discount On Some Fall Items leneiM s 1315 N. Riverside Dr. Daily 9-5:30, Sat. 9-5 385-0238 Pre-School At St. John's, Johnsburg SESSIONS ARE OFFERED FOR ONE OR TWO DAYS PER WEEK. CALL 385-3465 OR 385-3959 FOR INFORMATION AND/OR REGISTRATION ONE-DAY SESSION $1675 per month $4 Insurance and $5 Material Fee Per Semester TWO-DAY SESSION $3325 per month $4 Insurance Fee and $10 Material Fee Per Semester HOSPITAL NOTES „ oration and discoloration. In addition to cleaning, closet care will help clothes last longer and serve better. IFI's closet care list in­ cludes: 1. Remove dust and lint with a brush or lint roller. 2. Close zippers and but­ ton buttons. 3. Promptly hang gar­ ments on shaped wooden or plastic hangers. 4. Leave space between hanging garments to avoid creasing and to allow air to circulate. Make space by giving away clothes you never wear. 5. Fold and lay knitwear on shelves or in drawers. 1 LL. Moderate fatigue is not harmful to you or your work, psychologists say, but extreme fatigue should be avoided. Experiments show it takes three times as long to rest up from being overly tired as from ordinary tired­ ness. Short rests, however, and relaxing with a refresh­ ment like a glass of iced tea can help keep you up to par. Christopher Robert is the name chosen by Jim and Debbie Harding, 711 Lillian street, McHenry, for their third son. The baby boy was born at McHenpr hospital Aug. 12, and weighed 8 lbs., 8 oz. He was welcomed home by his brothers, Ryan, age five and a half, and three-year-old Mike. Maternal grandparents are Mr. and Mrs. Robert Wieder of Deerfield. Mr. and Mrs. Joseph Harding of Lake Zurich are the paternal grandparents. Paul and Maureen Bell, 516 West Bald Knob road, McHenry, announce the birth of their first child on Aug. 7. Benjamin Paul arrived at McHenry hospital weighing 10 lbs., 6 oz. Maternal grandparents are Joan Kefer and Eugene Hogan of Chicago. Paul and Marilynn Bell of Chicago are the paternal grandparents. Among recent births recorded at Memorial hospital for McHenry county, Woodstock were the Aug. 14 births of boys to Mr. and Mrs. Charles Thornton and Mr. and Mrs. Roger Loewe, all of McHenry; and the Aug. 16 birth of a boy to Mr. and Mrs. Robert Coughlin of Spring Grove. Faith is what helps us to carry on in spite of life's disappointments and regrets. * * * * By the time the aver­ age man learns the value of study, he has lost his eyesight. MCHENRY Admissions: Helen M. Whiting and Melissa Ur- banski, both of McHenry. WOODSTOCK Admissions: Mrs. Colleen Blankenhorn, Anthony Noonan and Mrs. Edith Gibson, all of McHenry; George O'Connor, James Earle, Linda Kranz and Mrs. Mary Hartsell, all of Wonder Lake. BIBLE VERSE "The wise man 's eyes are in his head; but the fool walketh in darkness. 1. Who was the author of this wise saying? 2. Who was his father and mother? 3. For what architectural masterpiece is he best known? 4. Where may the above saying be found? Antwtrt tt libit VtrM 1. King Solomon. 2. King David and Queen Bethsheba. 3. Solomon's temple, at Jerusalem. 4. Ecclesiastes 2:14a. There is no way to accurately predict what people will do. * * * * Gossip is an elusive, but dangerous, sub­ stance. Avoid it. • • • • Does anyone really want to return to the "good old days"? 29th ANNIVERSARY JOHNSBURG RESCUE SQUAD BENEFIT DRNCE At Johnsburg Community Club Holl Your Generous Co-operation is Our Success SATURDAY AUGUST 29, 1981 DANCING 9 TO 1 To The Music Of t&rilogg Door Prizes Donation:$2.50 spurgeons PLAYTEX 20 0FF SUGG. RETAIL--OUR REGULAR PRICES Cross Your Heart® Soft Sider® Support Can Be Beautiful® bras i can't believe it's a girdle" styles Sale ends September 12. 1981 Mel 1^3 McHenry Market Place